This recipe has been a family favorite for years since we started going to the beach. My mom was able to recreate cascabel chicken tacos we had at a restaurant down in Florida, and ever since it’s been one of my favorite chicken taco recipes. This recipe is also the origin story for the Cascabel Chimichangas that we have posted. The leftover potential this chicken has is unparalleled and makes the following dinners feel unlike your typical leftovers, and even has potential to get better the day after it’s cooked. So, in simple terms, this chicken just gets better and better the more you have it, and you can shop for most of the ingredients at mendocinospices.com!
4 bone-in, skin-on chicken breasts
Adobo, to taste
1 (3 oz) bag Pepitos Chilitos dried cascabel chiles
In a large Dutch oven, sear chicken breasts on all sides (no oil necessary).
Remove chicken from Dutch oven and deglaze pan with 1-2 cups of water.
Put chicken back in pan, add destemmed cascabels and bake at 350 degrees F with the lid on for 2 hours.
NOTE: Occasionally check water level – you don’t want it to dry out.
Remove chicken from pan to cool and add cascabels and remaining liquid in a blender and blend until smooth.
Remove skin from chicken and remove bones – shred meat. Pour chicken and cascabel sauce back in pan and stir altogether.
Serve on a fresh corn tortilla with chopped white onion, queso fresco, and cilantro!